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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 3 |
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Directions: "Many variations of homemade ginger beers (soft drinks) are brewed all
over subSaharan Africa. Fresh ginger makes a spicy drink, cooling in
summer, warming in winter and always refreshing and energizing. Fruit
juices other than the citrus called for below, make interesting
variations in its flavour. When using other juices, I always add the
juice of a couple of lemons or limes.
This recipe makes a concentrate that can be diluted with plain or
sparkling water."
Pour the boiling water over the grated ginger root, sugar, cloves and
cinnamon in a large nonreactive pot or bowl (enamel, glass or
stainless steel). Cover and set aside in a warm place, in the sun if
possible , for at least an hour.
Strain the liquid through a fine sieve or cloth. Add the juices and
water. Set aside in a warm place for another hour or so. Gently
strain the liquid again, taking care not to disturb the sediment at
the bottom. Store in the refrigerator in a large nonreactive
container. A glass gallon jar or jug works well.
Serve warm, chilled or on ice, either as is or diluted with water or
sparkling water. A squeeze of fresh lime juice in each glass of ginger
drink is "the cat's meow".
MAKES: 3 QUARTS OF CONCENTRATE
SOURCE:_Sundays at Moosewood_ by the Moosewood Collective
| Ingredients:
0 Boiling water
1 Cup(s) Ginger root;fresh, peeled & grated
1 Cup(s) Cinnamon, ground Salt
2 Teaspoon(s) Cloves, whole
4 Cinnamon sticks
1/2 Cup(s) Lime juice; fresh or lemon juice
1 Cup(s) Orange orange Cool water |
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